Thursday, September 22, 2016

Tomato and Peach Cobbler

I know summer is on its way out, but I can't seem to let it go. I'm clinging to summer produce as long as I can before it disappears for the long winter. There's something magical about fresh and juicy tomatoes and once you've had them, it's hard to go back to the bland variety that line produce shelves all winter.

I'm taking advantage of the last precious tomatoes and trying to cook up a storm, or at least enough to hold my appetite until next spring. First up: this gorgeous tomato and peach cobbler. Caramelized onions, sweet peaches, and bursting tomatoes combine with cheesy biscuits to make the perfect summer wind-down meal that you can easily pull together.




Ingredients:

Filling:
2 tablespoons olive oil
1 1/2 quarts cherry tomatoes
3 peaches (or nectarines), sliced
1 large onion, sliced
3 cloves garlic, diced
1 1/2 tablespoons cornstarch
1/4 teaspoon red pepper flakes
sea salt and pepper to taste

Topping:
This Biscuit recipe
1 cup shredded cheddar (blue cheese would also be good)
1 tablespoon melted butter for brushing (optional)

Preheat oven to 375 degrees F. Heat oil in a medium skillet over medium heat.  Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook for about 15-20 minutes, stirring occasionally until caramelized. Add salt and pepper. When the onions are soft and browned, add the  garlic. Cook until fragrant, about 30 seconds more. Add peaches and gently stir to combine for about 1 minute.

In another bowl, combine cornstarch,  cherry tomatoes, and caramelized onion mixture. Mix to evenly combine. Transfer to a large casserole dish and bake for 20 minutes.

Meanwhile, make the biscuit dough using 3/4 cup of the shredded cheese, setting aside the remaining 1/4 cup. Remove the casserole dish from the oven, and place small rounds of biscuit dough on top of the tomatoes. Melt butter. Brush the biscuits with melted butter, then sprinkle  with the remaining cheddar. Bake for another 20-25 minutes, until the biscuits are cooked through and the tomatoes are bursting. Let cool in pan slightly. Serve warm.


1 comment:

  1. What a fascinating flavor combination!! I love this recipe inspiration.

    ReplyDelete